Vitamin D3 microcapsules formed by heteroprotein complexes obtained from amaranth protein isolates and lactoferrin: Formation, characterization, and bread fortification

Comprehensive Stability Study of Vitamin D3 in Aqueous Solutions and Liquid Commercial Products

(2021) Žane Temova Rakuša et al.   Pharmaceutics

Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

(2021) Haiyan Zhu et al.   FOOD CHEMISTRY

Heteroprotein Complex Coacervate Based on β-Conglycinin and Lysozyme: Dynamic Protein Exchange, Thermodynamic Mechanism, and Lysozyme Activity

(2021) Jiabao Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vitamin D deficiency 2.0: an update on the current status worldwide

(2020) Karin Amrein et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

MECHANISMS IN ENDOCRINOLOGY: Vitamin D and COVID-19

(2020) John P. Bilezikian et al.   EUROPEAN JOURNAL OF ENDOCRINOLOGY

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

(2020) Lívia Pinto Heckert Bastos et al.   FOOD CHEMISTRY

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

(2020) Minwei Xu et al.   FOOD CHEMISTRY

Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound

(2020) Augusto Bene Tomé Constantino et al.   JOURNAL OF CEREAL SCIENCE

Encapsulation of vitamin D 3 in gum arabic to enhance bioavailability and stability for beverage applications

(2020) Mary Ross L. Lamsen et al.   JOURNAL OF FOOD SCIENCE

Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio

(2020) Yang Lan et al.   FOOD HYDROCOLLOIDS

Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics

(2020) Lívia Pinto Heckert Bastos et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Co-encapsulation of vitamins B12 and D3 using spray drying: Wall material optimization, product characterization, and release kinetics

(2020) Seema R. Bajaj et al.   FOOD CHEMISTRY

Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release

(2020) Monique Barreto Santos et al.   FOOD HYDROCOLLOIDS

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

(2020) Jianxiong Yue et al.   FOOD HYDROCOLLOIDS

The regulation of sodium alginate on the stability of ovalbumin-pectin complexes for VD3 encapsulation and in vitro simulated gastrointestinal digestion study

(2020) Jian Gao et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A

(2020) Monique Barreto Santos et al.   FOOD CHEMISTRY

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Construction of Fucoxanthin Vector Based on Binding of Whey Protein Isolate and Its Subsequent Complex Coacervation with Lysozyme

(2019) Junxiang Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

(2019) Shanshan Jiang et al.   Food and Bioprocess Technology

Microencapsulation of vitamin D using gelatin and cress seed mucilage: Production, characterization and in vivo study

(2019) Nafiseh Jannasari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D 3 in Fortified Canola Oil

(2019) Mina Zareie et al.   JOURNAL OF FOOD SCIENCE

Effect of different homogenization pressure on soy protein isolate-vitamin D3 complex

(2019) Anqi Zhang et al.   PROCESS BIOCHEMISTRY

Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure

(2019) Jiabao Zheng et al.   FOOD HYDROCOLLOIDS

Application of ATR-FTIR spectroscopy along with regression modelling for the detection of adulteration of virgin coconut oil with paraffin oil

(2019) Amit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Heteroprotein complex of soy protein isolate and lysozyme: Formation mechanism and thermodynamic characterization

(2019) Jiabao Zheng et al.   FOOD HYDROCOLLOIDS

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

(2018) Monique Barreto Santos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability

(2018) Monique Barreto Santos et al.   FOOD HYDROCOLLOIDS

Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate

(2018) Lívia Pinto Heckert Bastos et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Vitamin D: Nutrient, Hormone, and Immunomodulator

(2018) Francesca Sassi et al.   Nutrients

Amaranth proteins emulsions as delivery system of Angiotensin-I converting enzyme inhibitory peptides

(2018) Santiago Suárez et al.   FOOD HYDROCOLLOIDS

Scale-up production of vitamin loaded heteroprotein coacervates and their protective property

(2017) Anne-Laure Chapeau et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of preliminary causes for vitamin D series degradation via DSC and HPLC analyses

(2017) Shu-Yao Tsai et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Complex coacervation of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery

(2017) Yang Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The vitamin D deficiency pandemic: Approaches for diagnosis, treatment and prevention

(2017) Michael F. Holick   REVIEWS IN ENDOCRINE & METABOLIC DISORDERS

Identification and characterization of antioxidant peptides obtained by gastrointestinal digestion of amaranth proteins

(2016) María C. Orsini Delgado et al.   FOOD CHEMISTRY

Amaranth peptides with antithrombotic activity released by simulated gastrointestinal digestion

(2016) Ana Clara Sabbione et al.   Journal of Functional Foods

Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals

(2015) Fatoumata Diarrassouba et al.   FOOD CHEMISTRY

Stability of vitamin D in foodstuffs during cooking

(2013) Jette Jakobsen et al.   FOOD CHEMISTRY

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Impact of Polyelectrolyte Structure on the Shape of Nanoassemblies with Cationic Peptides

(2013) Matthias Ferstl et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Development of Zein Nanoparticles Coated with Carboxymethyl Chitosan for Encapsulation and Controlled Release of Vitamin D3

(2011) Yangchao Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of alternative processes on the yield and physicochemical characterization of protein concentrates from Amaranthus cruentus

(2009) Dagnith Liz Bejarano-Luján et al.   LWT-FOOD SCIENCE AND TECHNOLOGY